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1
Heat the stock in a separate pot almost to the boil.
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2
Keep it very hot, near the risotto pan.
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3
Put the olive oil in the risotto pan, and set over medium heat.
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4
Add the onions and 1 teaspoon salt.
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5
Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes.
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6
Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned).
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7
Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
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8
Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch.
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9
When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt.
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10
Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock.
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11
Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark.
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12
Add more stock if needed, and cook until the risotto is creamy but still al dente.
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13
Turn off the heat.
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14
Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish.
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15
Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated.
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16
Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.
